Preheat oven to 375°

Core and peel apples and slice them into 10-12 slices and then toss with lemon juice.

Mix all of the dry ingredients together and then sprinkle over the apples and give them a toss until the apples are coated evenly.

Take your chilled dough and place it on a lightly floured surface. Using a lightly floured rolling pin, roll the dough out to a round about 16 inches in diameter.

Line baking sheet with cooking parchment or a silpat.

Fold the rolled out dough in half and then again in half so you have a triangle and then carefully transfer dough onto the pan and unfold.

Place the apple mixture onto center of pastry, mounding wedges in a circle, arranging them into a circular pattern if you like.

Gently fold edges of dough over apples, pleating as you go, leaving an opening of 3-4 inches in the center.

Brush pastry all over with a beaten egg wash and sprinkle with sugar.

Bake in 375° oven until pastry is golden brown, apples are tender and the juices bubbling, 40 to 45 minutes.

Transfer galette still on the parchment to a wire rack to cool. Once the tart is cool, move to a large plate, gently pulling parchment from under tart. Arrange the cranberries in the center of tart.

Serve slightly warm or at room temperature, cut into wedges. Serve with a scoop of vanilla ice cream or a dollop of whipped cream.